S-Allyl cysteine
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| Names | |
|---|---|
| IUPAC name
(R)-2-Amino-3-prop-2-enylsulfanylpropanoic acid | |
| Other names
S-2-propenyl-L-cysteine; S-allyl-laevo-cysteine; S-allylcysteine | |
| Identifiers | |
21593-77-1  | |
| 3D model (Jmol) | Interactive image |
| Abbreviations | SAC |
| ChemSpider | 7969672 |
| ECHA InfoCard | 100.166.686 |
| PubChem | 9793905 |
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| Properties | |
| C6H11NO2S | |
| Molar mass | 161.22 g/mol |
| Density | 1.191 ± 0.06 g/cm3 |
| Melting point | 219 to 220 °C (426 to 428 °F; 492 to 493 K) |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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| Infobox references | |
S-Allyl cysteine (SAC) is an organic compound that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine in which an allyl group has been added to the sulfur atom.
Allyl cysteine is currently being investigated as a potential cholesterol lowering agent[1] and as a chemopreventive.[2]
See also
- Alliin, the S-oxide of allyl cysteine
References
- ↑ Yeh YY, Liu L (2001). "Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies". Journal of Nutrition. 131 (3s): 989S–93S. PMID 11238803.
- ↑ Arora, Annu; Tripathi, Chitra; Shukla, Yogeshwer (2005). "Garlic and its organosulfides as potential chemopreventive agents: a review". Current Cancer Therapy Reviews. 1 (2): 199–205. doi:10.2174/1573394054021772.
External links
- S-allyl-laevo-cysteine, thegoodscentscompany.com
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